One of the things they don’t tell you about unemployment is the way the realization that you no longer have a job sneaks up on you at the most inappropriate times. Not surprising, really – job loss is a kind of grief after all. However, when you are standing in the middle of Whole Foods with a sweet potato in your hand, sobbing uncontrollably…well, let’s just say you don’t exactly ‘blend in’. You could pretend you are grieving the plight of the migrant farm worker who picked that tater, but face it you’d still look a tad loopy. Look on the bright side – it’s a fabulous way to clear out a crowded produce section fast. My suggestion? Strap on a pair of pretty heels, get in your kitchen and make something yummy with that wept-over spud. What the hell, you may as well get something tasty out of your meltdown. And, you might want to shop in a different market for a week or so….
A NOTE ABOUT CALORIE COUNTS: I’m a cook, not a scientist, so the calorie counts are approximate. I’ve calculated them by using an online calorie calculator and tallying up the calories in the ingredients. If I’m off a little here or there, well, just go for a walk around the block after eating.
Roasted sweet potatoes with lime syrup (adapted from Gourmet Magazine)
Makes 8 servings
Cook’s note: Potatoes can be roasted and syrup made 1 day ahead (without tossing together). Chill separately in airtight containers. Reheat potatoes in a single roasting pan in oven, and heat syrup in a small saucepan until hot. Toss together, then toss with zest and sprinkle with chives.
- 3 1/2 lb sweet potatoes, peeled and cut into 1/2-inch cubes (10 cups)
- 1/2 stick (4 TBSP) unsalted butter, melted
- 3/4 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup water
- 2 tablespoons sugar
- 1 tablespoon fresh lime juice
- 1 teaspoon finely grated fresh lime
- 2 tablespoons finely chopped fresh chives
Put oven racks in upper and lower thirds of oven and pre-heat oven to 450°F. Toss potatoes with butter, salt, and pepper in a bowl until coated well, then spread in 1 layer in 2 shallow baking pans (15 by 10 by 1 inch) and roast, uncovered, switching position of pans halfway through roasting, until potatoes are tender and undersides are browned, 15 to 20 minutes total.
While potatoes roast, bring water, sugar, and lime juice to a boil in a very small saucepan, stirring until sugar is dissolved, then simmer until reduced to about 3 tablespoons, 3 to 4 minutes. Toss potatoes with syrup and zest in a large bowl, then sprinkle with chives. Calories: Approximately 210 calories per serving (based upon 8 servings).